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Dinnertime Recipes

Chicken Enchilada Bake


This no-chop chicken enchilada rice bake is full of tender chicken, sweet corn, rice, black beans, and cheese baked in a zesty enchilada sauce.

What You Need

  • 2 cans (10 oz. each) or 1 can (19 oz.) mild or medium red enchilada sauce (about 2 cups)
  • 1/4 to 1/2 cup water
  • 1 Tbsp. cornstarch
  • 2 cans (15.25 oz. each) Del Monte® Whole Kernel Corn, well drained
  • 2 cups uncooked Minute® White or Brown Rice
  • 1 can (15 oz.) black beans, rinsed and drained
  • 8 oz. shredded Mexican blend or sharp cheddar cheese, divided (about 2 cups)
  • 2 packages of refrigerated Grilled Chicken Breast Strips


  1. HEAT oven to 425°F. Measure out the enchilada sauce and add enough water to total 2 1/2 cups liquid.
  2. WHISK together sauce and cornstarch in a 9 x 13-inch baking dish. Reserve 1/2 cup corn for garnish; set aside. Stir remaining corn, rice, beans, and half of cheese into the sauce.
  3. PRESS chicken into the sauce-rice mixture in a single layer. Sprinkle with the remaining cheese.
  4. COVER tightly with foil and bake 20 minutes on middle oven rack. Uncover; sprinkle with reserved corn. Bake 10 to 15 minutes or until hot and bubbly. Let stand 5 minutes before serving with toppings, as desired.

For Chicken Enchilada Burritos, spoon into corn or flour tortillas using toppings as fillings, as desired.

Cooking time (duration)

Prep Time: 5 minutes Cook Time: 30 minutes

Number of servings (yield)

4-6 servings




Icon f80a97b2 ed92 4cd0 ac2e 8091619063c5 All Del Monte® Recipes

Topping Options:

Cilantro leaves, crushed tortilla chips, sour cream, sliced green onions, lime wedges, shredded lettuce, diced tomato or salsa, diced avocado or guacamole


- Can use 1 lb. fresh chicken breast tenders (not breaded) instead of chicken strips; bake until chicken reaches 165°F.
- Can use 1 lb. fresh boneless, skinless chicken breasts cut into 1-inch chunks instead of chicken strips; bake until chicken reaches 165°F.

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